DOCSLIB.ORG

Combating National Malnutrition Issues Through Staple Food Fortification

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Combating national malnutrition issues through staple food fortification Combating national malnutrition issues through staple food fortification Executive summary Shortages in adequate vitamin and mineral intake have led to a rising opportunity to address these deficiencies, working with food incidence of ‘hidden hunger’, a phenomenon caused by a chronic lack manufacturers to integrate essential micronutrients into staple food of essential micronutrients in a person’s diet. Deficiencies in the products through fortification. Micronutrient fortification of staple vitamins and minerals essential for achieving good nutrition continue foods, such as wheat and maize flour, has even been shown to play a to plague countries across the globe, including developed nations, significant role in increasing productivity at work, and therefore where it has been shown that it is possible to be both overweight and stimulating the growth of a country’s economy.1 It also has the malnourished at the same time. Governments, organizations and potential to help make hidden hunger a problem of the past, enabling non-governmental organizations (NGOs) worldwide now have an millions of individuals worldwide to be healthier and able to thrive. October 2017 Page 1 Combating national malnutrition issues through staple food fortification The cost of malnutrition It is estimated that one third of the world’s population is undernourished, caused by a What is hidden hunger? physical or financial lack of access to a Hidden hunger is a phenomenon where a diet is lacking in essential balanced, healthy and nutritious diet. vitamins and minerals, causing the body to be malnourished. Hidden Inadequate nutrition can have a major, long- hunger is present in both developed and developing countries lasting impact on human physical health and worldwide, and its prevalence reflects in part the rise in calorie-rich, development, but also places a heavy burden on societies across the world. yet nutrient-poor, diets that do not meet nutritional requirements. This can seriously challenge a country’s economic growth. Figure 1: Prevalence of hidden hunger worldwide2 Magnitude of hidden hunger: Mild Prevalence of low urinary iodine (%) Moderate Severe 1 10 50 100 Alarmingly high No data People who do not consume a sufficient potential as a consequence of suboptimal five years of age showed stunted growth in proportion of micronutrients, particularly in nutritional intake, remain a major public 2012.6 Such conditions can increase the risk utero and as children, are more likely to face health concern in a number of developing of illness, but may also result in delayed cognitive and physical difficulties for the rest countries, including many in sub-Saharan mental and physical development, affecting of their lives. Conditions such as stunting, Africa and the Middle East.3,4,5 It is estimated school performance and productivity during reflected by a failure to reach linear growth that 162 million children worldwide under the working lives of individuals. Page 2 Combating national malnutrition issues through staple food fortification Figure 2: Global map of vitamin E status Figure 3: Global map of vitamin D deficiency in adults8 in healthy populations7 Indication of status: Blood vitamin D level: Desirable Deficiency > 75 nmol/L >30 micromol/l <12 micromol/l 50-74 nmol/L Inadequate Children up to 12 years 25-49 nmol/L 12-30 micromol/l < 25 nmol/L Figure 4: Prevalence of vitamin D deficiency in the Middle East9 . Kingdom of Kingdom Saudi Arabia . United . Arab Emirates Arab . Country . Egypt Elderly . Men Pregnant women Women of childbearing age Lebanon Adolescents Children Prevelance (%) of vitamin D deciency and insuciency (serum 25(OH)D <50 nmol/L) Page 3 Combating national malnutrition issues through staple food fortification Overweight and malnourished Changes in global dietary habits now mean that malnutrition is no longer a problem that exclusively affects those in developing countries with limited access to food. Reports estimate Why are micronutrients that there are two billion people worldwide living with hidden hunger, which can occur even important? 10 if a person is consuming a sufficient quantity of food. In fact, hidden hunger can, and often The vitamins and minerals does, arise in overweight or obese individuals in developed, westernized regions consuming found in nutrient-rich foods diets that are high in calories, but poor in nutrients, and processed foods. The result is that play an important role in our it is now possible to be both malnourished and overweight at the same time. Indeed, Gross Domestic Product (GDP) growth no longer guarantees an improvement in nutritional status. health and wellbeing. Deficiencies of micronutrients in the diet are linked to a Vitamin A is essential for vision Vitamin D, often known as the range of health concerns, as (particularly night vision), growth and ‘sunshine vitamin’, is a fat-soluble development, immune function and for essential nutrient, providing a number well as an increased risk of healthy male and female reproductive of health benefits. It is recognized for chronic diseases, such as organs. Being deficient in vitamin A is a its role in calcium absorption, which cardiovascular disease (CVD), leading cause of blindness, and can helps to support bone health. diabetes and obesity. contribute to high rates of childhood Deficiencies can contribute to rickets 11 mortality and serious birth defects. in children and osteoporosis in Aside from helping to improve the physical 12 adults. Vitamin D also plays an and mental health and development of important role in supporting immune individuals, good nutrition is also considered 13 Vitamin B12 is a water-soluble vitamin function and cardiovascular health. a key trigger in ending the ongoing vicious that plays an important role in the cycle of poverty that traps millions of people function of the brain and nervous in societies across the globe. The 2008 system, as well as the formation of red Vitamin E is an essential fat-soluble Copenhagen Consensus, a project that blood cells. Humans are incapable of antioxidant vitamin that is important in brought together a panel of world-leading 15 producing this vitamin, so must draw it supporting heart health. It helps to economists, concluded that improving from sources such as animal products, defend cell membranes from oxidative nutrition was one of the best, most cost- fortified food products and dietary damage or inflammation, which can effective development investments to 14 16 supplements. contribute to CVD. address the major challenges facing the planet today.22 Their forecasts and calculations suggested that: Vitamin C is a water-souble antioxidant that is present in many fruits, vegetables and • Spending US$ 60 million a year on dietary supplements, and helps to support immunity and the regeneration of other micronutrient provision could yield antioxidants, such as vitamin E.17 It can also help to achieve good cardiovascular health.18 benefits in terms of improved health, lower Severe vitamin C deficiencies can cause scurvy, which can cause bleeding gums and mortality and increased income pain in the muscles and joints. opportunities worth US$ 1 billion • An annual investment of US$ 19 million in Folic acid is often recommended during Iron performs a number of vital roles in food fortification could bring US$ 570 pregnancy to prevent neural tube the body, including the transportation million in similar benefits23 defects and support the health of red of oxygen to body tissues and red blood Investing in good nutrition to address 19 blood cells. Deficiency can contribute cell regeneration. A shortfall of iron is shortfalls in micronutrient intake clearly to tiredness, irritability and appetite one of the most common nutritional presents a significant opportunity to improve loss, while severe deficiencies can deficiencies in the world and can result health and wellbeing, optimize development cause anemia and, if in pregnant in anemia, which leads to fatigue, potential, and support the economic stability 20 21 women, can result in premature birth. shortness of breath and weakness. and growth of countries worldwide. Page 4 Combating national malnutrition issues through staple food fortification What is staple food fortification? Fortification is one of the most safe, effective staple food fortification is now mandatory, a out mandatory national-scale flour and affordable tools to enhance the movement that started to gain traction in the fortification, and several other countries in the nutritional value of staple food products 1970s and took off in the early 2000s as region, including Jordan and Iran, followed such as wheat, maize (corn), rice, vegetable more and more countries integrated it into shortly after.25 Wheat flour and maize flour oil and sugar. This process involves adding or their nutrition strategies. One of the earliest fortification has also been compulsory in South replacing essential vitamins and minerals regions to adopt was the Middle East where, Africa since 2003 and, in 2016, the Africa Maize that may have been lost during processing, in 1978, Saudi Arabia was amongst the first Fortification Strategy for 2017-2026 was and has become well recognized for its countries to implement wheat flour created, in an effort to upscale the region’s benefits to public health. In many countries, fortification.24 By 1996, Oman had also rolled maize flour fortification program.26 Page 5 Combating national malnutrition issues through staple food fortification What makes it so successful? Return on investment Acceptance The impressive uptake of staple food The widespread acceptance of staple food fortification can be owed to the fact it can be fortification can be attributed to a number of implemented without changing the dietary patterns of a population. Nor does it require factors: it is relatively easy to implement and conscious engagement or compliance from individuals – advances in technology mean that it it is cost-effective, meaning that is possible to fortify products, such as rice or flour, without any impact on sensory governments and food manufacturers can characteristics, like appearance and taste.
Recommended publications
  • A Knowledge-To-Action Approach to Food Fortification: Guiding Principles for the Design of Fortification Programs As a Means Of

    A Knowledge-To-Action Approach to Food Fortification: Guiding Principles for the Design of Fortification Programs As a Means Of

    Vol.4, No.10, 904-909 (2012) Health http://dx.doi.org/10.4236/health.2012.410138 A knowledge-to-action approach to food fortification: Guiding principles for the design of fortification programs as a means of effectively addressing micronutrient malnutrition Laura A. Rowe*, David M. Dodson Project Healthy Children, Cambridge, USA; *Corresponding Author: [email protected] Received 28 August 2012; revised 26 September 2012; accepted 5 October 2012 ABSTRACT clear and concise messages or frameworks that allow for scaling-up in changing, challenging, and dynamic envi- The gap that exists between research and the ronments [8]. dissemination and implementation of research This paper seeks to add to the already existing litera- findings has been well established. Food forti- ture on how to implement national food fortification pro- fication, one of the most cost-effective means of grams in a way that addresses the “knowing-doing” gap addressing micronutrient malnutrition, is no ex- by offering a streamlined model that facilitates moving ception. With decades of implementation experi- from evidence to application. Based on Project Healthy ence, there is need to strengthen mechanisms Children’s (PHC) experience assisting governments in that effectively broadcast proven strategies to the design and implementation of national food fortifica- promote the successful implementation of forti- tion programs in Rwanda and Malawi, in this paper we 1) fication programs in changing, challenging, and describe how nationwide, mandatory food fortification dynamic environments. This requires clear chan- programs, often missing from national agendas, are dis- nels of communication, well-defined in-country tinct in how they address the problem of malnutrition; leadership, and a streamlined and focused ap- and 2) document four core, arguably intangible and often proach that can be adapted to country-specific overlooked, principles needed to solidify engagement, contexts.
  • Malnutrition Characteristics: Application in Practice

    Malnutrition Characteristics: Application in Practice

    1 2 Objectives 1. Describe the practical steps for determining a patient’s/resident’s malnutrition etiology. 2. List the six malnutrition criteria and outline processes for their identification in specific patients/residents. 3. Discuss inclusion of the malnutrition criteria in the nutrition care process and medical record documentation. 3 Malnutrition – Not a New Issue PERCENTAGE OF WEIGHT LOSS: BASIC INDICATOR OF SURGICAL RISK IN PATIENTS WITH CHRONIC PEPTIC ULCER HIRAM O. STUDLEY (Studley, JAMA, 1936) Malnutrition Is Common in 4 US Hospitalized Patients % Malnutrition* in Hospital-Admitted Patients Hospital Specialty # Pts Malnourished Pts Boston, MA1 General 251 44% Birmingham, AL2 General 134 48% Multiple V.A. sites3 General 2,448 39% Boston, MA4 Pediatric 224 25% Syracuse, NY5 ICU 129 43% Chicago, IL6 General 404 54% Chicago, IL7 ICU 57 50% Chicago, IL8 ICU >65 260 34% General Pennsylvania 9 and ICU 274 32%/44% * (1. Blackburn et al, 1977; 2. Weinsier et al, 1979; 3. VA Study 1991; 4. Hendricks et al, 1995; 5. Giner et al, 1996; 6. Braunschweig et al, 2000; 7. Sheehan et al, 2010; 8. Sheehan et al, 2013.; 9. Nicolo et al, 2014) 5 Malnutrition Prevalence • General patient population – Braunschweig, et al, 2000 – Observational/retrospective • Patients with LOS > 7 days (n=404) • Nutrition assessment via SGA – Within 72 hrs of admission and at discharge Normally Nourished Moderately Severely (SGA-A) Malnourished (SGA-B) Malnourished SGA-C 46% (n=185) 31% (n=125) 23% (n=94 ) (Braunschweig et al, J Am Diet Assoc, 2000) 6 Nutritional Change
  • Fortified Food and Supplements: Approaches for Long-Term Care Residents

    Fortified Food and Supplements: Approaches for Long-Term Care Residents

    ASK AN EXPERT DAVID PAPAZIAN/SHUTTERSTOCK.COM Fortified Food and Supplements: Approaches for Long-Term Care Residents By Julie Cavaliere, “To cure sometimes, to relieve often, to comfort always”. Ba.Sc., RD, Manager of –Hippocrates Dietary, Nutrition and ood and dining are key components of quality of life and Environmental Operations quality of care for residents in long-term care homes. for Sienna Senior Living The prevalence of protein energy under-nutrition for residents ranges from 23 per cent to 85 per cent, making malnutrition one of the most serious problems facing health professionals in long-term care. Malnutrition is associated with poor outcomes and is an indicator of risk for increased mortality. It has been found that most residents with evi- dence of malnutrition were on restricted diets that might discourage nutrient intake.1 Researchers, Nutrition Managers, and Registered Dietitians alike have been looking at ways and methods to fortify foods without increasing the volume of food consumed. What exactly is a fortified food? Health Canada defines food fortification as “a process by which vitamins, mineral nutrients and amino acids are added to foods to provide consumers with sufficient but not excessive amounts of certain nutrients in their diet.”2 There is both mandatory and voluntary fortification of foods at present. Mandatory fortification includes addition of vitamin A and D to milk, CANADIAN SOCIETY OF NUTRITION MANAGEMENT NEWS – WINTER 2018 11 for example. Meal replacements or nutritional supplements of a known food, cost, acceptance, not a normalized way of for the purposes of this article can be defined “a formulated eating, and no connection to the past.
  • Guidelines on Food Fortification with Micronutrients

    Guidelines on Food Fortification with Micronutrients

    GUIDELINES ON FOOD FORTIFICATION FORTIFICATION FOOD ON GUIDELINES Interest in micronutrient malnutrition has increased greatly over the last few MICRONUTRIENTS WITH years. One of the main reasons is the realization that micronutrient malnutrition contributes substantially to the global burden of disease. Furthermore, although micronutrient malnutrition is more frequent and severe in the developing world and among disadvantaged populations, it also represents a public health problem in some industrialized countries. Measures to correct micronutrient deficiencies aim at ensuring consumption of a balanced diet that is adequate in every nutrient. Unfortunately, this is far from being achieved everywhere since it requires universal access to adequate food and appropriate dietary habits. Food fortification has the dual advantage of being able to deliver nutrients to large segments of the population without requiring radical changes in food consumption patterns. Drawing on several recent high quality publications and programme experience on the subject, information on food fortification has been critically analysed and then translated into scientifically sound guidelines for application in the field. The main purpose of these guidelines is to assist countries in the design and implementation of appropriate food fortification programmes. They are intended to be a resource for governments and agencies that are currently implementing or considering food fortification, and a source of information for scientists, technologists and the food industry. The guidelines are written from a nutrition and public health perspective, to provide practical guidance on how food fortification should be implemented, monitored and evaluated. They are primarily intended for nutrition-related public health programme managers, but should also be useful to all those working to control micronutrient malnutrition, including the food industry.
  • South African Food-Based Dietary Guidelines

    South African Food-Based Dietary Guidelines

    ISSN 1607-0658 Food-Based Dietary Guidelines for South Africa S Afr J Clin Nutr 2013;26(3)(Supplement):S1-S164 FBDG-SA 2013 www.sajcn.co.za Developed and sponsored by: Distribution of launch issue sponsored by ISSN 1607-0658 Food-Based Dietary Guidelines for South Africa S Afr J Clin Nutr 2013;26(3)(Supplement):S1-S164 FBDG-SA 2013 www.sajcn.co.za Table of contents Cited as: Vorster HH, Badham JB, Venter CS. An 9. “Drink lots of clean, safe water”: a food-based introduction to the revised food-based dietary guidelines dietary guideline for South Africa Van Graan AE, Bopape M, Phooko D, for South Africa. S Afr J Clin Nutr 2013;26(3):S1-S164 Bourne L, Wright HH ................................................................. S77 Guest Editorial 10. The importance of the quality or type of fat in the diet: a food-based dietary guideline for South Africa • Revised food-based dietary guidelines for South Africa: Smuts CM, Wolmarans P.......................................................... S87 challenges pertaining to their testing, implementation and evaluation 11. Sugar and health: a food-based dietary guideline Vorster HH .................................................................................... S3 for South Africa Temple NJ, Steyn NP .............................................................. S100 Food-Based Dietary Guidelines for South Africa 12. “Use salt and foods high in salt sparingly”: a food-based dietary guideline for South Africa 1. An introduction to the revised food-based dietary Wentzel-Viljoen E, Steyn K, Ketterer E, Charlton KE ............ S105 guidelines for South Africa Vorster HH, Badham JB, Venter CS ........................................... S5 13. “If you drink alcohol, drink sensibly.” Is this 2. “Enjoy a variety of foods”: a food-based dietary guideline still appropriate? guideline for South Africa Jacobs L, Steyn NP................................................................
  • Reference Charts for Nutrition Diagnosis and Protocol

    Reference Charts for Nutrition Diagnosis and Protocol

    Nutrition Care Process NUTRITION CARE AND TREATMENT Nutrition Care Components Key Information Process Nutritional Medical, nutrition and social Information about current/recent illnesses and medications, past medical and Integrating Nutrition Interventions in Care and Treatment: The Screening and history surgical interventions and dietary intakes in last 1 month. Probe for recent roles of the Comprehensive Care Team Assessment unexplained weight loss (3 months), food insecurity2 and barriers to food intake such as illnesses of the digestive system and psychosocial factors, and food allergies. Anthropometric and Accurately measure the client’s weight in kg (use a regularly calibrated scale) and functional impairment height in cm. Mid upper circumference measurement is used for screening those at assessment risk in community settings and in assessment of maternal nutrition in pregnant women. Waist and hip measurements are also necessary in assessing changes in body shape and over nutrition. Muscle strength using the grip strength tester and level of functional impairment eg Clinical Staff 3 Hand grip test, Karnofsky Performance status scale . (Doc tors, Laboratory assessment Laboratory based testing target s biochemical markers and haematology. Anaemia , nurses, etc) vitamins and minerals correlate with nutrition status and disease progression 4 Spouse / (deficiency, normal, overload). Social worker Partner Nutritional Protein energy malnutrition Severe acute malnutrition (SAM) and moderate acute malnutrition (MAM) with 5 Diagnosis1 (Under nutrition/wasting) medical complications and or not able to feed orally, refer for inpatient care . Severe acute malnutrition and moderate acute malnutrition without medical complications. (Other forms include stunting and underweight in children5) Over nutrition Over weight and obese. Micronutrient deficiency Vitamin and mineral deficiency diseases and disorders e.g.
  • The Unfinished Agenda for Food Fortification in Low-And Middle

    The Unfinished Agenda for Food Fortification in Low-And Middle

    nutrients Review The Unfinished Agenda for Food Fortification in Low- and Middle-Income Countries: Quantifying Progress, Gaps and Potential Opportunities Penjani Mkambula 1,*, Mduduzi N. N. Mbuya 1,* , Laura A. Rowe 2 , Mawuli Sablah 3, Valerie M. Friesen 1 , Manpreet Chadha 4, Akoto K. Osei 5, Corinne Ringholz 6, Florencia C. Vasta 1 and Jonathan Gorstein 7 1 Global Alliance for Improved Nutrition, Rue de Varembé 7, 1202 Geneva, Switzerland; [email protected] (V.M.F.); [email protected] (F.C.V.) 2 Food Fortification Initiative, 1518 Clifton Road, Atlanta, GA 30322, USA; laura.rowe@ffinetwork.org 3 UNICEF, 3 UN Plaza, New York, NY 10017, USA; [email protected] 4 Nutrition International 180 Elgin St., Suite 1000, Ottawa, ON K2P 2K3, Canada; [email protected] 5 Helen Keller International, Regional Office for Africa, Dakar BP 29.898, Senegal; [email protected] 6 World Food Programme, Via Cesare Giulio Viola, 68, 00148 Rome, Italy; [email protected] 7 Iodine Global Network, Seattle, WA 98107, USA; [email protected] * Correspondence: [email protected] (P.M.); [email protected] Received: 31 December 2019; Accepted: 27 January 2020; Published: 29 January 2020 Abstract: Large-scale food fortification (LSFF) is a cost-effective intervention that is widely implemented, but there is scope to further increase its potential. Toidentify gaps and opportunities, we first accessed the Global Fortification Data Exchange (GFDx) to identify countries that could benefit from new fortification programs. Second, we aggregated Fortification Assessment Coverage Toolkit (FACT) survey data from 16 countries to ascertain LSFF coverage and gaps therein. Third, we extended our narrative review to assess current innovations.
  • Definition and Comparability

    Definition and Comparability

    2.5. ADULT MALNUTRITION (UNDERWEIGHT AND OVERWEIGHT) Poor nutrition intake among adults, leading to either face a double burden of under- and overnutrition occurring underweight or overweight, is closely associated with ill simultaneously among different population groups. health. More than one-third of all deaths worldwide are due The prevalence of overweight is growing rapidly in the to ten main risk factors, and seven of these are related to Asia/Pacific region (Figure 2.5.2). Since 1990, the share of nutrition (WHO, 2002b). overweight people has increased by about 5% for both male In developing countries, underweight is the risk factor and female populations on average in Asian countries. The most closely associated with early death. Undernutrition in speed was much slower but the share has also grown at 3% pregnant women also leads to low birthweight babies (see for men and 4% for women in OECD countries during the Indicator 2.2 “Preterm birth and low birthweight”). Social same period. determinants of health such as poverty, inadequate water However, up to now, obesity is still more prevalent in and sanitation, and inequitable access to education and OECD countries than in countries in Asia, but a sizeable health services underlie malnutrition. A key driver of the share of overweight adults is obese in the several countries increasing obesity epidemic is a changing food environ- of the Pacific (Figure 2.5.3). In developing countries obesity ment, in which nutrient poor and energy dense processed is more common among people with a higher socioeco- foods are readily available and often cheaper than healthier nomic status, those living in urban regions and middle- alternatives.
  • Malnutrition by Litsa Georgakilas, RD LDN CNSC Overview

    Malnutrition by Litsa Georgakilas, RD LDN CNSC Overview

    Malnutrition By Litsa Georgakilas, RD LDN CNSC Overview How is malnutrition defined? Malnutrition diagnosis ASPEN guidelines Contacting a dietitian Malnutrition: Did you know... • 1 in 3 patients are malnourished on admission • Patients diagnosed with malnutrition have a 3 times longer LOS • Surgical patients with malnutrition have a 4 times higher risk of pressure ulcer development • The annual burden of disease-associated malnutrition across 8 diseases in the U.S. is $156.7 billion What is malnutrition? “An acute, subacute or chronic state of nutrition in which a combination of varying degrees of overnutrition or undernutrition with or without inflammatory activity have led to a change in body composition and diminished function.” – American Society of Parenteral Enteral Nutrition Who is at risk? Adults should be considered at risk if they have any of the following: • Involuntary loss or gain within 6 months • Body mass index less than 18.5 kg/m2 or greater than 25 kg/m2 • Chronic disease • Increased metabolic requirements • Modified Diet • Inadequate nutrition intake, including not receiving food or nutrition products for greater than 7 days Malnutrition Diagnoses ● Involves: ○ Knowledge about the needs of the population and individual patient ○ Clinical judgement ○ Evidence-based practice ○ Nutrition standards Malnutrition Etiologies • Social/ Environmental Circumstances – Chronic starvation without inflammation (access to food is limited, ex. Anorexia nervosa, physical conditions) • Chronic Illness – mild- moderate inflammation
  • Malnutrition Rates in Children Under 5 Years NUTRITION Malnutrition Rates in Children Under 5 Years

    Malnutrition Rates in Children Under 5 Years NUTRITION Malnutrition Rates in Children Under 5 Years

    MALnutRitiON rates in children under 5 years NUTRITION Malnutrition rates in children under 5 years In Nigeria, 37 per cent of children, or 6 million children, are stunted (chronically malnourished or low height for age), more than half of them severely. In addition, 18 per cent of children suffer from wasting (acutely malnourished or low weight for height), half of them severely. Twenty-nine per cent of children are underweight (both acutely and chronically malnourished or low weight for age), almost half of them severely. Stunting prevalence remained relatively stable between 2007 and Trends in wasting (low weight for height) prevalence 2013, whereas wasting has increased significantly, from 10 per cent (MICS 2007, MICS 2011 and DHS 2013) in 2011 to 18 per cent in 2013. Although underweight rates were stable between 2007 and 2011 at around 25 per cent, the rate increased slightly to 29 per cent in 2013. Trends in malnutrition rates Nigeria West and World1 Central Africa Stunting 37% 36% 25% Underweight 29% 23% 15% Wasting 18% 11% 8% Disparities in malnutrition related to various background Source: UNICEF State of the World’s Children Report 2015 characteristics are significant in Nigeria, but are often more pronounced for stunting. Children from rural areas are almost twice as likely to be stunted than children from urban areas. Trends in stunting (low height for age) prevalence A child whose mother has no education is four times more likely (MICS 2007, MICS 2011 and DHS 2013) to be stunted than a child whose mother has secondary or higher education. Children from the poorest 20 per cent of households are also four times more likely to be stunted than children from the wealthiest 20 per cent of households.
  • Beverage Fortification

    Beverage Fortification

    June 2013 US$39.00 SPECIAL REPORT Beverage Fortification: Enhancing Nutritional Quality & Consumer Appeal Years ago, fortification was implemented in staple items such as flour and milk as an effective strategy to help stave off widespread disease resulting from malnourishment. With today's increasingly savvy consumers looking to glean nutritional benefits in everything from tea and juice to bottled water, beverage fortification has taken on a whole new life. by Cathianne Leonardi and Frank Del Corso Beverage Fortification: Enhancing Nutritional Quality & Consumer Appeal According to the World Health Organization (WHO), food fortification is the practice of deliberately increasing content of an essential micronutrient in a food, so as to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health. Historically, foods have been fortified to prevent diseases. More recently in the United States and other developed countries, fortification of foods and beverages has shifted to deliver benefits making the user feel, perform or even look better. This report examines the changing market of fortification in the United States—from one where the main driver is preventing diseases in the masses, to one where the driver is adding function for a niche market. Strategies are also explored for beverage scientists to create great-tasting drinks to meet the demands of this new market. Introduction and History of Fortification by Cathianne Leonardi umans traditionally fortify their bodies with nutrients found in food. We demonstrate increased understanding of nature by modifying H our food supply in favor of desired qualities. Activities including seed selection, propagation and invention of species by artificial selection and hybridization have long been established as beneficial in yielding increasing food supplies required to nourish a boundless growth in population.
  • Food Fortification

    Food Fortification

    THE 2008 UGANDA FOOD CONSUMPTION SURVEY Determining the Dietary Patterns of Ugandan Women and Children PHIL HARVEY ZO RAMBELOSON OMAR DARY MAY 2010 FOOD FORTIFICATION This study was made possible by the generous support of the American people through the United States Agency for International Development (USAID) under the terms of Cooperative Agreement No. GHS-A-00-05-00012-00, and by support from the Global Alliance for Improved Nutrition (GAIN) and the World Food Programme (WFP). The contents are the responsibility of the Academy for Educational Development (AED) and do not necessarily represent the views of USAID, the United States Government, WFP, or GAIN. Recommended Citation: Harvey, Phil, Zo Rambeloson and Omar Dary. The 2008 Uganda Food Consumption Survey: Determining the Dietary Patterns of Ugandan Women and Children. A2Z: The USAID Micronutrient and Child Blindness Project, AED, Washington D.C., 2010. Copies of the Study can be obtained from: A2Z: The USAID Micronutrient and Child Blindness Project AED 1825 Connecticut Ave., NW Washington D.C., 20009-5721 Tel: 202-884-8000 Fax: 202-884-8432 E-mail: [email protected] Website: www.a2zproject.org Acknowledgments We thank the authors, Phil Harvey, independent consultant, and Zo Rambeloson and Omar Dary, A2Z-AED, for their valuable contributions in the drafting of this report. We also wish to acknowledge the important contributions of the study’s principle investigator, Associate Professor William Kyamuhangire, and co-investigators Professor Joyce Kikafunda and Dr. Archileo Kaaya, from Makerere University Department of Food Science and Technology. Their efforts went beyond the terms of their contract to organize and carry out the field work of this study.